Lemon Meringue Pie

Ingredients

• 1 9-inch pie crust (pre-baked)
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter
• 4 large egg yolks (beaten)
• 4 large egg whites (room temperature)
• 1/3 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

1. 1

   Preheat oven: Preheat the oven to 400°F.

2. 2

   Cook filling: In a saucepan, combine 1 cup sugar, flour, cornstarch, and salt. Whisk in water and lemon juice. Cook over medium heat, stirring constantly, until thickened.

3. 3

   Temper yolks: In a small bowl, slightly beat egg yolks. Gradually whisk in half a cup of the hot sugar mixture. Then, whisk the egg yolk mixture back into the remaining sugar mixture in the saucepan. Cook for 1 more minute, stirring constantly.

4. 4

   Add flavorings: Remove from heat. Stir in butter and lemon zest. Pour into the pre-baked pie crust.

5. 5

   Beat meringue: For the meringue, beat egg whites with cream of tartar until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form.

6. 6

   Spread meringue over pie filling, sealing the edges at the crust.

7. 7

   Bake pie: Bake in the preheated oven for about 5 minutes, or until meringue is golden brown.

8. 8

   Cool pie: Allow the pie to cool on a wire rack until completely cool. Refrigerate for 3-6 hours before serving.